Moja Holiday Open House 2014

Set your calendars! Greater Vancouver’s largest 1 day coffee sale is happening this year on December 20th 2014.  


The famous Moja Coffee Open House sale will be on Saturday December 20th 2014 this year, 7:30am-5pm. Fresh from our roaster, perfect for under your tree, for your own Christmas morning, or as a gift for an office mate. Come early, as we do sell out of some of our roasts throughout the day!

You can’t go wrong with a good deal at this time of year! Here’s what you can expect:

  • $10/bag 400g coffee
  • Purchase any $25 dollar gift card for just $20 – that’s a $5 gift from us!
  • Cappuccinos are $2
  • Drip coffee is $1
  • Win some great holiday gift baskets
  • Free samples throughout the day

To avoid line-ups at the bar, we will be opening the back of the shop for cash only sales of coffee beans AND gift cards. Head to the warehouse door on the North side of the building.

Happy holidays from everyone at Moja!

Note: if any is left in stock, the Roaster Series 2014 will be discounted $12/bag

For all the latest deals and news from Moja, stay tuned to our Instagram, Twitter or Facebook.

Moja Celebrates Halloween

imagesWe’re getting into the spirit of Halloween. First up, a limited-time homemade pumpkin spice latte. By demand, we’ve whipped up a recipe, tested it, refined it, and run it by a super secret panel of judges – and it’s now ready for you! Come on by while you can.

Next up, Halloween!

Dress to Impress

Stop by the Moja Cafe Haunted House on Hallowe’en this Thursday – customers wearing their costumes will get 10% off their drink purchase.

Any guesses what costumes we’ll be sporting?

Moja Community Gift Card Contest

We love our customers at Moja Coffee! The community support for our cafe has been amazing and we love to see our ‘regulars’ and also new faces popping in to the cafe every day. Our business has grown thanks to your wonderful support both in person and online. We are nearing 1,000 followers on Twitter @mojacoffee and wanted to celebrate that milestone with a little contest!

We’re giving you lots of ways to enter the contest. The prize? A $20 Moja Coffee gift card!

a Rafflecopter giveaway

The Moja Coffee gift card can only be spent in the cafe, so you’ll need to be able to come in to claim it and use it! 

Want more ways to celebrate? Our Open House is happening on June 15th, 2013 – great deals on beans & in-house specials, prizes and more!

Macc-Pops: The Search for the Elusive Iced Coffee

Damn, Macc-Pops, you lookin' good today...


Ladies and Gentlemen, we’ve done it again.

I know there were thoughts of “Oh, the sun’s not out, Moja’s not cooking anything up” or, “Oh, those lazy baristas, where the summer drinks at?” and even “Why oh why doesn’t the Moj’ have anything iced?” (Which is untrue, why would you think that? We make iced EVERYTHING except Capps… I guess thats the only thing we don’t ice…)

But now, our crack team of coffee scientists have done the impossible. Three baristas at Moja have pooled their collective cafe experience to bring you the never-anticipated but much underestimated and never, ever duplicated:

Orange Maple Macc-Pops

Oh, you heard me the first time.

It’s a one of a kind popsicle to be enjoyed by everyone, and inject a little summer into everyones… well, everyones lack of summer.

Fresh-squeezed Orange Juice, Cream, Double Espresso, and a dash of Maple Syrup. Frozen to a stick. Yours, for $3, while supplies last.

If they go over well I’ll make a whole bunch of them and keep them around for the summer. Ben and I are going to make MochaPops this afternoon with a single spro, cream and chocolate. I guess Ben though the Macc-Pops were a little espresso-y for the uninitiated.. I dunno, I thought they were great. But chocolate is chocolate, and I don’t want to deny people they’re chocolate.

Anyways: Macc-Pops. Get while the gettin’s good. Like… before the staff gets to ‘em.

Look out!

A Perfect 10

If you’re already a fan on Facebook, you’ll have seen this photo already. Last week, Tristan poured a perfect 10! Pouring a latte with 10 leafs on the rosetta is the ultimate in perfection. It’s rare even when you try for it, let alone in a free pour during regular hours. This is the first perfect 10 that Tristan has poured!

Congrats Tristan! And stay tuned for more latte art photos!

The Making of The Latte Macchiato

Recently we tweeted about making some inverted lattes in the cafe and that got people wondering – what the heck is an inverted latte?

Inverted latte (aka the latte macchiato) – espresso poured on top of milk. Literally, ‘stained milk.’

Unlike a traditional latte – milk poured on espresso – this process is reversed. The espresso is gently poured into the cup, sitting on top of the heavier milk but below the lighter foam.

To demo the process, here is our barista-in-training Aiden and the latte guru himself, Tristan, with a little how-to video:

Orange Spice, a Blast from Moja’s past…

Orange Spice the Way you Remember...







…Well, everything but that last bit. These are the sounds that have summed up my mornings for the last couple of years.

Hi, I’m Tristan, and I’m a barista.

Not only do we have this snazzy new site up and running, but it means the cafe staff gets to try their hand at blogging about coffee and cafe culture, the industry in general, and basically waste time at work between lattes.

…You know as soon as all the tables are clean.

Those of you loyal to Moja over the last year or so may or may not recall the signature drink we offered to the general public at Christmas in 2009. I did up a really cool syrup that we called Orange Spice and then made it into Orange Spice Lattes. Little 8oz cups of Christmas to be enjoyed by everyone. The not-so-advertised part of the ol’ Spice syrup was that it was good on EVERYTHING. I had to make double batches so that staff could put it on croissants, danishes, cookies, etc. Pretty brutal. I’m pretty sure I caught Dave drizzling it on double-baked almond croissants and then making me swear I’d take it to the grave.

But nobody reads this blog, right?

In any case, I’m not generally in the habit of offering the same specialty drink twice, and this philosophy had more than a few customers choked up after a long, hard year went by and no Orange Spice showed up at the end to console them. Feelings of betrayal, hurt, anger and deep depression were not uncommon as the word spread that Tristan would not be offering his treasured Orange Spice to the world.


It’s true, I won’t be making this syrup again for use in the cafe (unless we start bottling my stuff and selling it… hmmmm….) but I will toss the recipe on here for any of you keeners to try. It’s actually super simple, and you can make great big batches of it and it keeps for ages. Then put it on everything.



2 cups Turbinado sugar

2 cups water

1 small handful Allspice

1 small handful Cloves

3 large cinnamon sticks, broken in half

4 tbsp ground nutmeg (This is what I used, because at the time I couldn’t for the life of me find whole nutmeg… but that would be better)

Zest of 2 large Navel oranges


Combine sugar and water in a heavy-bottomed saucepan and bring to a simmer, stirring constantly. Simmer for 10 minutes or until sugar is dissolved. the liquid should be a deep amber color with no sugar crystals visible. Congratulations, you’ve made simple syrup!

Reduce heat to low, and add all the ingredients except the orange zest. Simmer for 5 minutes, then freshly zest the orange directly into the saucepan. The idea here is to preserve some of the bright citrus-y orange flavor and not cook it all out. Simmer for another 10-15 minutes, stirring and tasting constantly to achieve desired balance of flavour.

IMPORTANT: After you’ve made your simple syrup, it’s important not to let it boil again. If you do, the sugar syrup will crystallize and harden up when you remove it from the heat and leave it in the fridge.

Remove the mixture from heat and allow to cool. Strain into squeeze bottles. Keeps in the fridge for 2-3 weeks.

And that’s it! Super easy and it really does go on anything. I gave it to all my friends for Christmas and heard rave reviews for everything from ice cream to tea to pancakes. We can’t serve these in the cafe, but here’s my buddy Scott’s recipe for a Orange Spiced Old Fashioned Cocktail:

2oz Canadian Whiskey (We used Alberta Premium)

1/3oz Orange Spice (or to taste)

2 dashes Angostura Bitters (But I bet cherry bitters or Peychaud’s Orange Bitters would be rad too…)

2 large ice cubes

Orange and lemon cheeks for garnish

Combine whiskey, syrup and bitters in a rocks glass, stir slowly until combined. Pinch citrus over the glass to release the oil, and run around the rim. Add ice, garnish and serve.

So give it a try at home, if you’re so inclined. If you have any problems, drop by the cafe and ask me about it. I made a lot of this stuff, so if you run into a speed bump, chances are so did I and I figured it out.

See you at the cafe!


Experimenting with the Crème Brûlée Macchiato

We like to experiment in the cafe. To refine our skills. To come up with new and fun specials for the cafe. Today we put together a few crème brûlée macchiatos for some lucky customers. And hey, we got to have fun with the mini blow torch – and who doesn’t love the mini blow torch?!

Crème brûlée macchiato

  1. Make macchiato (espresso with a touch of milk)
  2. Sprinkle on some golden brown sugar
  3. Quickly get out the torch (before the sugar sinks) and fire up until golden
  4. Yum!

Movember at Moja

The men of Moja have been growing some mo’s for charity this year as a part of Movember. Half of our tips for the month of November Movember have been donated to the Movember Foundation, which helps raise awareness for men’s health – specifically prostate cancer.

Moja Barista Mo's

Canada has raised more than $15M to date – the leading country for donations! Canadian donations go to Prostate Cancer Canada.

Thanks to everyone who has dropped some coin to support our mo’s. You still have a few days left! Then our sorry looking stylin’ facial hair will be no more.